Delicious! I didn't have the cream of mushroom soup or the onion soup mix on hand (and I wanted to make it gluten free) so I made my own cream soup using butter, gf flour, chicken broth, milk and salt and pepper. Then I found an onion soup mix recipe on here (onion flakes, onion powder, paprika, celery seed, salt, pepper, parsley and beef bouillon. I mixed those together in my saucepan and added 1 cup water and 1tb worcestershire sauce. I set that aside and heat 1tb butter in a cast iron skillet on high heat. I coated my roast with gf flour salt and pepper and seared on all sides. I laid roast in pot and deglazed my skillet with dry sherry. I poured the sherry and soup mix over the roast. I added fresh chopped onion, garlic, carrot, rutabaga, parsnip, and red potatoes. I cooked on high for 4 hours, then on low for 2. The last two hours the meat really got tender. I also used a 3lb buffalo arm roast. Will definitely make again! My new hubby loved it and even fried some up for breakfast to go with his egg.
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Delicious! I didn't have the cream of mushroom soup or the onion soup mix on hand (and I...